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Ingredients: 300 g ( 1 ½ cups) white glutinous rice soaked in warm water 2 hour s 125 ml ( ½ cup) coconut cream 1 pandan leaf raked with a fork Topping 3 pandan leaves chopped 375 ml ( 1 ½ cups) thick coconut milk 50 g (1/3 cup) rice flour 150 g ( ¾ cup) sugar pinch of salt Preparations: 1. Drain rice and mix with coconut cream and pandan leaf spread into a cake tin about 22-cm ( 9-in) square pressing down firmly with the back of a spoon put cake tin inside a steamer and steam 15 minutes remove pandan leaf press down firmly on rice with the back of a spoon put back in the steamer and cook for a further 10 minutes. 2. To make the topping process pandan leaves and some of the coconut milk in a blender until the leaves are finely chopped pour through a sieve into a bowl pressing down firmly to extract all the juice add the eggs rice flour sugar remaining coconut milk and salt. 3. Use a fork to make holes over the surface of the steamed rice then pour over the surface of the steam over boilling water 30 minutes. 4. Remove the dish from the steamer cool to room temperature about 1 hour then cut into diamond shapes or rectangles. If using a bamboo stemer basket over a wok keep adding boiling water to the wok every 10 minutes. • Pour through a sieve inot a bowl pressing down firmly to extract all the juice. • Make holes all over the rice then pour over custard topping through a sieve. Serves 4-6 Preparation time : 20 mins + 2 hours soaking Cooking time : 1 hour
Periplus
